Crispy, golden exterior with a soft, creamy filling
Authentic Lebanese flavor made with simple ingredients
Can be made with either sweet cheese or cream filling
Perfect for holidays, Ramadan, or family gatherings
Easily customizable to suit your taste and texture preference
Beautifully scented with rose or orange blossom water
Delicious served warm, fresh out of the oven
A satisfying blend of textures—crunchy, creamy, and syrupy
Freezer-friendly for prep ahead
A true centerpiece dessert that impresses every time
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the knafeh crust: kataifi dough (shredded phyllo pastry) unsalted butter (melted) optional: orange food coloring or turmeric for traditional orange color
For the filling (choose one): sweet cheese (like akkawi, mozzarella, or ricotta—drained) or Ashta (Middle Eastern cream)
For the sugar syrup: sugar water lemon juice rose water or orange blossom water (optional)
For garnish: chopped pistachios
Directions
Prepare the sugar syrup: In a saucepan, combine sugar and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Add lemon juice and floral water, stir, and set aside to cool.
Prep the cheese (if using): If using Akkawi or other salty cheese, soak in water for several hours, changing the water a few times to reduce salt. Drain and shred the cheese.
Prepare the kataifi dough: Using your hands, separate and fluff the shredded phyllo. Mix with melted butter until evenly coated. If desired, add a small amount of orange coloring.
Assemble the Knafeh:
Grease a round baking pan and press half of the kataifi mixture into the bottom in an even layer.
Add your filling (cheese or Ashta) and spread evenly without reaching the edges.
Top with the remaining kataifi, pressing gently.
Bake: Preheat the oven to 375°F (190°C). Bake for 30–40 minutes or until the top is crisp and golden.
Finish and serve: While still hot, immediately pour cooled sugar syrup evenly over the Knafeh. Let it absorb for a few minutes.
Garnish: Sprinkle with crushed pistachios. Slice and serve warm.
Servings and timing
This recipe serves 8–10 people. Prep time: 20 minutes Cook time: 35 minutes Cooling/Soaking time: 5–10 minutes Total time: Approximately 1 hour
Variations
Ashta-filled Knafeh: Use homemade or store-bought Ashta instead of cheese for a rich, custard-like center.
Mozzarella and ricotta mix: For an easy version, combine low-moisture mozzarella with ricotta.
Individual portions: Use muffin tins or mini pans to make single-serving Knafeh.
Semolina crust version: Swap kataifi with semolina dough for a more traditional Lebanese-style crust.
Vegan version: Use plant-based butter and a vegan cheese or cream alternative.
Nutty twist: Add a layer of finely chopped pistachios or walnuts in the center.
Scented syrup: Use both rose and orange blossom water for a stronger aromatic finish.
Crispier texture: Bake slightly longer and use clarified butter for extra crunch.
Colorful top: Add a touch of food-safe orange color for the classic bakery-style finish.
Serve with cream: Top slices with a spoonful of Ashta or whipped cream when serving.
Storage/Reheating
Store leftover Knafeh in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in the oven at 350°F (175°C) for 10 minutes to restore crispness. You can also microwave individual portions for 20–30 seconds, though the crust may soften.
To freeze, assemble (but do not bake) the Knafeh, wrap tightly, and freeze for up to 1 month. Bake directly from frozen, adding a few extra minutes.
FAQs
What is Knafeh made of?
Knafeh is made from shredded phyllo dough (kataifi), filled with sweet cheese or Ashta cream, baked until golden, and soaked in a sugar syrup scented with floral water.
Is Knafeh supposed to be crispy or soft?
It’s both—crispy on the outside from the kataifi and soft and melty inside from the filling. The sugar syrup adds moisture and sweetness.
Can I make Knafeh ahead of time?
Yes, you can assemble it ahead and refrigerate or freeze it before baking. You can also bake it, store it, and reheat before serving.
What cheese is best for Knafeh?
Akkawi is traditional, but mozzarella, ricotta, or a mix of both are good substitutes. The cheese should be mild and melty.
Can I use semolina instead of kataifi?
Yes, some Lebanese Knafeh recipes use semolina crust for a denser, smoother texture. It’s a delicious variation.
Why is Knafeh orange?
The traditional bakery version uses orange food coloring or turmeric in the butter to give the top crust its iconic color.
Can I make it without rose or orange blossom water?
Yes, but the floral waters are traditional and add an authentic aroma. You can leave them out or substitute vanilla extract.
How do I prevent soggy Knafeh?
Use cooled syrup on hot Knafeh, and don’t over-soak it. Let the syrup absorb for a few minutes before serving.
Can I make it gluten-free?
Yes, use gluten-free kataifi dough if available, or try a semolina-free crust made with crushed gluten-free crackers or nuts.
What do I serve with Knafeh?
Serve with tea, Arabic coffee, or a dollop of Ashta. It’s also excellent topped with more syrup and pistachios.
Conclusion
Homemade Lebanese Knafeh is a rich, satisfying dessert that beautifully combines crispy texture with creamy indulgence. Whether you prepare it with cheese or Ashta, this sweet treat is a crowd-pleaser and a cultural treasure. With its simple ingredients and stunning results, Knafeh is the perfect way to bring a taste of Lebanon into your home kitchen.
Homemade Lebanese Knafeh is a classic Middle Eastern dessert made with buttery shredded phyllo dough (kataifi) layered with a creamy cheese or Ashta filling, baked until golden and crispy, then soaked in aromatic sugar syrup. It’s a rich, indulgent treat perfect for celebrations and special occasions.
1 tsp rose water or orange blossom water (optional)
For garnish:
1/4 cup chopped pistachios
Instructions
Prepare the sugar syrup: In a saucepan, combine sugar and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Add lemon juice and floral water if using. Let cool completely.
Prep the cheese: If using Akkawi or a salty cheese, soak in water for a few hours, changing water to remove salt. Drain and shred.
Prepare kataifi: Gently pull apart and fluff kataifi dough. Mix with melted butter and orange coloring or turmeric, ensuring even coating.
Assemble: Preheat oven to 375°F (190°C). Grease a 9-inch round or square baking dish. Press half the kataifi into the bottom. Spread the filling evenly, leaving a small border. Top with the remaining kataifi, pressing gently.
Bake: Bake for 30–40 minutes, or until golden and crispy on top.
Finish: Immediately pour the cooled syrup evenly over the hot Knafeh. Let it absorb for 5–10 minutes.
Garnish and serve: Top with chopped pistachios. Cut into slices and serve warm.
Notes
Use high-quality butter for best flavor and crispiness.Cool syrup + hot Knafeh = best texture (not soggy).Ashta gives a custard-like filling, while cheese gives a stretchy, creamy texture.Add a bit of semolina to the cheese filling for added texture, if desired.You can assemble ahead and refrigerate or freeze before baking.
